Vegan and gluten-free, an ideal indulgence.
250mL pure cream
250g dark chocolate, finely chopped
Extra for grating
3 egg yolks
50g caster sugar
300mL thickened cream
1 double shot L'OR Barista Ristretto intensity 11 (brewed ristretto setting and chilled)
30g icing sugar, sifted
In a small saucepan, heat the cream over medium heat until it comes to a gentle boil. Add the chopped chocolate, leave to sit for 2 minutes before whisking until smooth.
Whisk the egg yolks and caster sugar in a medium bowl until pale.
Bring the milk to a simmer in a small saucepan over medium heat. Gradually whisk the hot milk into the egg mixture, return to saucepan and cook over medium heat for 2-3 minutes, or until the mixture thickens.
Remove from heat and fold in the chocolate mixture.
Divide between six 200mL capacity serving glasses and refrigerate for 3 hours.
Place all ingredients in the bowl of an electric mixer and whisk until soft peaks form. Transfer to a piping bag, fitted with a star nozzle.
Pipe coffee cream into each serving glass, covering the chocolate mousse. Finish with finely grated chocolate.
Credits: Manu Feildel
Photo Credits: L’OR Espresso